Decadent Turtle Cake

The #1 most-requested cake in our family — a rich chocolate cake (doctored from a box mix) layered with a cream cheese–dulce de leche caramel filling, frosted in homemade chocolate buttercream, and finished with chocolate caramel candies and pecans. Make the layers ahead and freeze for the easiest assembly.

Prep Time 45

Cook Time 24

Serving Size 14 people

Ingredients

Cake Layers:

1 box devil's food chocolate cake mix
1 small box 3.9 oz instant chocolate pudding mix
3 large eggs or 4 small
¾ cup vegetable oil
1 cup liquid about 2 Tbsp brewed black coffee + milk to fill
½ cup semi-sweet chocolate chips
cocoa for dusting the pans

Cream Cheese–Dulce de Leche Filling:

¼ cup ½ stick butter, softened
4 oz cream cheese softened
1½ cups powdered sugar
splash of vanilla less than 1 tsp
½ of a 13.4 oz can dulce de leche
1 Tbsp milk to loosen

Chocolate Buttercream:

½ cup 1 stick salted butter, softened
3½ cups powdered sugar
⅓ cup cocoa
1 tsp vanilla
¼ cup liquid about 1½ Tbsp black coffee + milk to fill
1 –2 Tbsp milk as needed

Turtle Finish:

chopped pecans
12-13 chocolate caramel candies such as Rolos, quartered

Instructions

Make the Cake:

Add the cake mix and instant pudding mix to a mixing bowl. Pour 2 Tbsp coffee into a 1-cup measure and top with milk to reach 1 cup; add to the bowl with the oil and eggs. Mix on low, then medium, about 2 minutes.
Scrape the bowl, add the chocolate chips, and mix just until incorporated.
Grease two cake pans and dust with cocoa instead of flour; knock out the excess. Divide the batter evenly between the pans.
Bake at 350°F for 23–25 minutes, until a toothpick comes out clean. Cool completely.
Wrap each layer in plastic and freeze, preferably overnight.

Make the Filling:

Cream the butter and cream cheese. Beat in the powdered sugar and vanilla, then the dulce de leche. Add milk to reach a spreadable consistency. (Don't wash the bowl — reuse it for the buttercream.)

Assemble:

Slice each frozen layer in half horizontally to make 4 layers. Anchor the bottom layer to the stand with a dab of filling. Spread about a third of the filling over it; scatter with quartered candies and chopped pecans. Repeat, stacking the layers, setting the top layer cut-side down.

Frost & Decorate:

In the same bowl, beat the butter, powdered sugar, and cocoa. Add the vanilla and ¼ cup liquid, then more milk a little at a time until creamy and spreadable.
Frost the sides, then the top; smooth, then swirl in concentric circles from outside in.
Top with quartered candies (chocolate-side up) and chopped pecans, pressing gently to set.

Notes:

Keep refrigerated because of the cream cheese filling; holds up to 2 days. The finished cake freezes well, tightly wrapped. The coffee deepens the chocolate flavor without tasting like coffee — substitute milk if you prefer to leave it out.